This recipe for Black Bean Salsa, by April Stutts, is from Growing in Faith Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 15 oz. cans of black beans (rinsed and drained) Frozen corn (thawed) use as much as you like 2 15oz. cans petite diced tomatoes (drained) or regular Rotel 1 small purple onion 1/4 cup shopped fresh cilantro 3 tbsp fresh lime juice 1 tbsp red wine vinegar salt and pepper to taste
Mix all ingredients together and chill overnight. Taste and add more lime juice, salt, and pepper as necessary.
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